Simple Buttercream for Cupcakes
- Yield: Makes 5 1/2 cups
- 1 1/2 cups sugar
- 6 large egg whites
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
In a heatproof bowl set over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, about 5 minutes. Remove from heat. Beat mixture on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
Add butter, a few tablespoons at a time; beat until combined. Add vanilla and salt; beat on low speed until smooth, about 5 minutes.